Better Than The Box: Homemade Hamburger Helper Lasagna

Homemade Hamburger Helper Lasagna Ingredient Notes and Substitutions

• Pasta: I use bowtie (aka farfalle), but if I could get my hands on mafalda pasta-which looks like mini lasagna noodles—I totally would. Any short-cut pasta that cooks in 11–12 minutes will work like a charm. I tested it with broken lasagna noodles and unless you enjoy waiting forever for it to cook, skip that idea.
• Ground Beef: Lean ground beef saves you from draining, and honestly, I hate draining ground beef. If you go with 80/20, you’ll need to drain the excess fat before moving on. Sorry, I don’t make the rules. Ground turkey, ground chicken, or ground Italian sausage all work. Just know that if you’re using turkey or chicken, you’ll need to add a splash of olive oil, canola oil, or vegetable oil to the pan first—otherwise, it’ll stick.
• Pasta Sauce: We’re team marinara—usually the store brand because I’m jazzing it up with broth, milk, and spices anyway. Yes, I’ll splurge on lean beef but grab the cheap sauce. Don’t question my logic.
• Broth: I add beef broth to, as Rachael Ray puts it, “give it that cooked-all-day flavor.” No broth? Sub water and keep it moving.
• Milk: A little milk makes the sauce creamy and cozy.
• Seasoning: Our homemade “seasoning packet” features Italian seasoning, garlic powder, onion powder, salt, black pepper, and corn starch to thicken things up. Want to swap in fresh minced garlic? Toss it in the pan with the other seasonings (so sophisticated).
• Cheese: Mozzarella and parmesan cheese—because what’s a lasagna-inspired dish without them? Everything’s better with cheese. Am I right?! The day I made this batch, I had a block of mozzarella (fancy, I know), and while it melts like a dream, I usually grab the pre-shredded stuff to keep things easy and weeknight-friendly.

How to Make Homemade Hamburger Helper Lasagna (Step-by-Step)

Here’s a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.

In a small bowl mix the Italian seasoning, garlic and onion powder, salt, pepper and, corn starch; set aside.

Brown the ground beef in a large skillet over medium-high heat, add the marinara sauce and water, bring to a boil.

How to Prevent Your One-Pot Pasta From Sticking

The biggest challenge with one-pot meals is making sure the pasta doesn’t stick to the bottom of the pan. Because this recipe uses cornstarch to create that creamy “Helper” texture, the sauce can become pretty thick. As the liquid evaporates, the bottom of the skillet becomes a “hot zone” where starches love to settle and scorch.

To keep your lasagna perfect, give the mixture a quick stir every few minutes. This is especially important during the last 5 minutes of simmering; keeping the bowties in motion ensures they are perfectly coated in sauce and prevents any unappetizing burnt bits from forming on the pan.

Pro-Tip: The “Simmer” Sweet Spot

Every stove is different! Ideally, you want a gentle simmer—small, steady bubbles rather than a rolling boil.

• If the liquid is disappearing too fast: Turn the heat down adn add ¼ cup of extra broth or water.
• If it looks too soupy towards the end: Take the lis off an turn the heat up slightly for the final 2-3 minutes to help the sauce tighten up.

Optional Add-Ins

• A pinch of crushed red pepper flakes adds a little heat if you like things spicy.
• Diced onions can be tossed in when you brown the ground beef. I left them out to keep this recipe low-prep, but they’re a tasty way to boost flavor.
• Chopped bell peppers are another great addition if you want to sneak in some extra veggies or add a little sweetness.

Storage and Reheating

• Store leftover lasagna hamburger helper in an airtight container in the fridge for up to 3 days.
• Reheat Homemade Hamburger Helper in the microwave in 30 to 45-second intervals, stirring each time, until it’s heated through.

Frequently Asked Questions